While I typically prefer dark meat to white, I am often hesitant to prepare these bone-in cuts myself. This is the perfect recipe to try stepping out of your chicken breast comfort zone for a flavorful, tender dish.
1-3 lbs. chicken thighs, skin removed
1 ½ cups soy sauce
1 ½ cups water
¾ cup coconut milk
1 tsp. sesame oil
1 ½ cups brown sugar
4-5 green onions, chopped
¼ cup white onion, chopped
2-3 cloves garlic, minced
Prepare chicken by removing all skin and visible fat and pat dry. In a large bowl, mix together remaining ingredients. Add chicken, cover, and refrigerate 4 hours-overnight.
Preheat grill over low heat. Grill chicken 5-7 minutes per side, until cooked through. Let rest 5 minutes before serving.
*Recipe modified from A Dash of Thyme